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Scrambled eggs with sea urchins


(Votes count 485)

(Rating average 2,99)

Turned today into a king of Asturian gastronomy, "oricio" (sea urchin) was in the past a product considered humble.


Open sea urchins and scoop corals (which are the gonads, orange in colour) out with a spoon, also removing any other adherent tissue, and discarding the rest. Put corals in an earthenware dish on heat to warm up a bit.

Beat eggs slightly (when preparing scrambled eggs, take care not to whip them too much just until yolks and eggs mix). Next add cream and sea urchins, mixing slightly with a spatula. Put the teaspoon of oil in a pan; when it is very hot, add the mixture and stir with a wooden spatula.

Take it out when egg begins to curdle, taking care everything is juicy (never curdled as in the case of omelette, but somewhat slimy). Transfer to a serving dish and sprinkle with chopped parsley.
Scrambled eggs with sea urchins
  • 2 dozen sea urchins.
  • 6 eggs.
  • 1 teaspoon of heavy cream.
  • 1 teaspoon of olive oil.
  • 1 sprig of parsley, thinly chopped.
  • A pinch of salt.